Nanny's Summer Squash Souffle Casserole

One of my very favorite gifts I’ve received was a cookbook made by my husband’s great-grandmother, Nanny. She typed the entire cookbook of all her recipes and cooking tips on a manual typewriter. Even though I never had the pleasure of meeting her, whenever I read the recipes I see her. I imagine her sitting down, typing it word by word and think about the thought she put into it. I love old southern recipes, they are just good for the soul. Having the opportunity to make her recipes has been a real blessing to our family.

One of the recipes in the cookbook was a summer squash souffle casserole. I’m not sure about you but when summer hits, I’m more apt to eat ALL the veggies especially summer squash. I knew I had to try this recipe out and it didn’t disappoint. It’s so good! I hope you enjoy it, just as much as our family has! Let me know what you think down at the bottom in the comments!

If you’re not blessed enough to have a beautiful garden in your backyard, be sure to shop your local farmer’s market for your summer squash!

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NANNY’S SUMMER SQUASH

SOUFFLE CASSEROLE RECIPE:

Nanny’s Summer Squash Souffle Casserole:

What you’ll need:

1 Pound crooked neck yellow squash

1 Medium onion

2 Beaten Medium Eggs

1 Stick of margarine

1 cup grated mild cheddar cheese

1 cup of saltine cracker crumbs (I bought some whole grain bread crumbs and used those for some added flavor)

salt and pepper to taste

Steps:

Preheat oven to 250

Cut your squash and onion. Cook together on your stove top on medium heat. When it’s cooked tender, drain, and mash.

In your pan combine the eggs, margarine, cheddar cheese (save some for later), crumbs (save some for later), and salt and pepper to taste.

Place into a casserole dish. Top with the remaining cheese and crumbs. drizzle a little butter on top to crisp the crumbs.

Cook uncovered for 1 hour or until browned.

Enjoy!